Halibut and Mango Ceviche

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Author: Leslie (The Accidental Chef) Thomas

Makes a great light entree, especially for warm weather when you don’t feel like heating the stovetop or oven.

Serves: 4

INGREDIENTS

1 pound, Halibut – diced, one inch cubes
1 cup, fresh lime juice – divided
1/2 tsp, lime zest
1/2 cup, fresh orange juice
1/2 teaspoon, orange zest
1 large mango – cubed small
1 large avocado – cubed small
1 pint, red cherry tomatoes – halved
1/2 cup, red onion – minced or thinly sliced
2 tablespoons, cilantro leaves – finely chopped
1 tablespoon, mint – finely chopped
1 tablespoon, basil – finely chopped
1 tablespoon, il Fustino Garlic Olive Oil
1 tablespoon, il Fustino Jalapeno Olive Oil
1/4 teaspoon, il Fustino Smoked Olive Oil
1/2 teaspoon, ground cumin
1 teaspoon, salt

METHOD

  1. Marinate halibut in 1/2 cup of lime juice in fridge for 2 hours in Ziploc bag. Turn over a couple of times.
  2. Discard juice & incorporate rest of items (including other half of lime juice) with the halibut in large bowl. Salt to taste.
  3. Toss gently but well & serve over lettuce, on tortilla, or in large martini glass, etc.